Westphalian Ham Lollipops | |
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Created exclusively for Germanfoods.org by renowned German Chef Hans Röckenwagner Makes about 20 lollipops Ingredients:1 clove garlic1 shallot 6 ounces room temperature butter, divided 5 ounces smoked German Black Forest ham, finely diced 16 ounces cooked German Black Forest ham, finely diced 1 1/2 cups heavy cream Minced leaves of 1 rosemary sprig 2 tablespoons German horseradish 20 slices German Westphalian ham Preparation:Mousse:Saute chopped garlic and shallot in 1 tablespoon butter. Add smoked Black Forest ham. Brown well and add cooked Black Forest ham. Reduce cream to half, season with rosemary and horseradish. Combine cream mixture and ham mixture, and blend well. Slowly add remaining butter. Cool mousse to room temperature. Lollipops: Lay 1 slice of Westphalian ham on a square of plastic wrap. Place 2 teaspoons mousse in center of ham and stick one lollipop stick into it. Carefully wrap ham and plastic around mousse, forming a ball. Twist tightly and place in an empty egg carton to chill, refrigerated, until firm, about 6 hours. |
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